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Upside-Down Cinnamon-Apple Coffee Cake

1 1/2 cups chopped peeled apples
1 (12.4-oz.) can Pillsbury™ Refrigerated Cinnamon Rolls with Icing
1/2 cup pecan halves or pieces
2 TBSP margarine or butter, melted
1/3 cup firmly packed brown sugar
2 TBSP corn syrup

Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.

Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.

In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture;
toss gently to combine. Spoon mixture over apples in pan.

Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.

Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency.
Drizzle over warm coffee cake. Serve warm.